Low-carb milk that tastes GOOD!

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I was born on a farm, and my first year I drank goat’s milk. I don’t remember this, and now, I can’t stand anything with goat’s milk in it. The smell of even the most expensive goat cheese gags me. But one of my clearest memories was going to my uncle’s cattle farm in Nebraska and being able to go to the fridge and pull out the big glass pitcher of fresh, right out of the cow, milk. Nothing tasted better than that creamy, sweet milk!

Through my childhood and teen years, we drank store-bought whole milk, we ate the thick, full-fat sour cream, and we never worried about low-fat cottage cheese. When I married, my hubby drank 2%, and that was a bit of a change. In fact, I started not drinking much milk at all, other than to put it in my coffee. Once in a while I’d get a craving and have a whole glass, or of course, if I ate cake or cookies, I’d have a glass. Once I was diagnosed with diabetes and high cholesterol, my doc told me to go to skim milk. Well, hubby made the switch no problem. I quit drinking milk all together and had to search and search to find the best tasting fat-free sour cream. (It’s Tillamook, by the way).

I only put milk in my coffee, hardly ever drink it at all, and then when I went low-carb, I cut myself off milk all together, and switched to almond milk, which is good in cooking and to mix with protein drinks, but it doesn’t really taste like MILK. I even got tired of all my coffee tasting the same…like it has a hint of almonds in it.

I read about Hood milk on another blog, and thought I should try it. It’s not very popular in my area, and it took quite a search to find it, and frankly, the customer service wasn’t very helpful (they didn’t answer any questions) when I contacted them via email from their website. But I did find it in my local Fred Meyers (Kroger) and they only carry one kind of milk from the brand, but boy oh boy is it ever good!

I have no idea how they do it, and frankly I don’t want to know because I love this stuff. It reminds me of the creamy full-fat milk I grew up on.

You can check out their line of low-carb milk products at: http://www.hood.com/

Shirataki Style Noodles

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I’ve had a few questions pop up about how good are these noodles and how do you cook them.

This is a photo of the package of my favorite brand. I do not care for the Miracle Noodle brand, though the texture is slightly more noodle-like than the Asian brand I buy at the Asian market.

When you open the package, there is a very slight fishy odor. They are sold in the refrigerated section of the store, and they are packed in water. They last a very very long time in the refrigerator unopened.

Miracle Noodle brand actually does not need to be refrigerated, but I find they have a stronger fishy odor and that the taste does not rinse out.

I open a package and unknot them. They are bundled to be dumped into soup, in a fancy little knot, but I like to eat them like spaghetti noodles, not in a clump. I put them in a colander with a very fine mesh (the noodles are very thing) and rinse very well with warm water. I put on a small pot of water to boil, and once it’s boiling, I dump in the noodles, and bring the water back to a boil, then take them off and rinse them in the colander once again. Done. Ready to use.

Now, what you have is something with zero flavor, but these take on the flavor of anything you cook them in. If I’m going to eat them as plain noodles with a little I Can’t Believe It’s Not Butter Spray and some parm, instead of putting them in plain boiling water, I will do the quick boil in beef or chicken broth. Adds a nice little flavor. I have also, after cooking them in beef broth, drain them and then drop them on a warm (not hot) non-stick skillet until they are dry and serve them with a little soy sauce and sesame seeds for an Asian flair.

I use these in pasta sauce as well. I still boil them quickly, but then put them in a pot of sauce at a low simmer for about 1/2 hour. It tastes the BEST if it sits overnight, but a 1/2 hour is pretty good too.

This brand I use… the Ingredients are: Konjac Flour, Water, Calcium Hydroxide.
Calories for the entire bag (I eat about 1/2 a bag at a sitting) 15 cal; 7.5 carbs; 7.5 fiber (zero net carbs!)

Don’t Freeze Miracle Noodles

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I use a lot of Miracle Noodles and other Konjac noodles I get from the Asian market.

I found out today DO NOT FREEZE them.

I made a huge pot of chicken soup with the noodles a couple of weeks ago and froze half of it.

Today I thawed it and added some veggies. As I’m eating it, I’m trying to figure out what this hard stringy stuff is. It’s… I don’t even know how to explain it. Almost like jerky but very thin pieces. Shoelace leather?

I realized it was the konjac noodles. Not pleasant! Glad there were only a few in there.